Mozzarella Stuffed Chickquin Burgers with Marinara and Basil Aioli

I mean, just look at the crispy edges and melty gooey cheese. Fresh homemade buns swiped with a bright basil aioli and peppery arugula piled high. A steaming fresh from the oven Chick-quin patty and marinara… unlike many chicken alternatives, these are soy free, gluten free, totally satisfying and flavor full.

These Chickquin patties are totally great on their own.

Then, we stuffed them with cheese.

Miyoko’s Mozzarella is melty goodness.

The first time I made these, Jason called them Pizza Burgers.

Yep, that works too.

I just love the bright basil and the herby marinara and the peppery arugula and the garlicy corn flakey savory awesomeness that is this sandwich. The stretchy mozzarella surprise is the perfect stuffing for these Italian inspired burgers.

ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.As the sole recipe developer and photographer, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days and share just how vibrant and flavorful vegan food is!She loves dachshunds, Portland and Hawaii, drummers – well, one drummer – and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

hi Linda! aquafaba is the liquid from canned beans, chickpeas usually – it is a recent discovery in the food world – you can whip it to make meringues or French macaron, in place of an egg! phenomenal stuff – here I used it as is, like you might use an egg as a binder.

Miyoko’s cheeses are all incredible, Linda – I cannot recall where you are, but they are showing up in more and more stores all the time! I order from their site online sometimes too, which is where I found the mozzarella…

I have been making various plant based burgers for 3 YEARS and this is the first time EVER that my son has eaten a whole burger. I’m seriously happy dancing on the inside right now! Thank you for creating a burger that everyone in my family loved. I made a batch of mozzarella from This Cheese is Nuts to stuff them as we don’t have Miyokos here in my town and they came out perfect.

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Hello and Welcome! I am Kristina Sloggett - voracious reader, chickpea eater. also known as spabettie.

I love the FOOMP and CRACKLE of vintage flash bulbs. Portland, karaoke, and dachshunds and VIBRANT PLANT BASED FOOD.

spabettie is where I share bright and vibrant plant based recipes - vegan, gluten free, full of flavor.Read More…

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.